Introduction

This Creamy Earl Grey Tea Cheesecake combines the fragrant notes of Earl Grey tea with a smooth, velvety cheesecake texture. The caramel biscuit base adds a delightful crunch, making it a perfect dessert for tea lovers and cheesecake fans alike.

The image shows three square pieces of a layered dessert on a white plate with a smooth white marbled surface beneath. Each piece has three distinct layers: a bottom layer that looks crumbly and golden brown, a thick middle layer that is creamy white with tiny black specks and small chunks inside, and a smooth, light caramel-colored top layer that is glossy and flat with slight wavy edges. In the background, there is another piece of the same dessert on a white plate, and a red textured decoration and a fork are partially visible to the left. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

60 g caramel biscuits (can substitute with digestive biscuits)
25 g unsalted butter
200 g cream cheese (softened at room temperature)
20 g caster sugar (used in two portions)
80 ml hot milk (about 40°C)
10 g gelatin sheets (soaked in ice water for 10 minutes in advance)
3 g Earl Grey tea powder (or tea powder from 2 Earl Grey tea bags)
170 ml whipping cream
Crushed caramel biscuits (as needed for decoration)
100 ml hot milk (about 40°C)
1 Earl Grey tea bag
5 g caster sugar
3 g gelatin sheets

Instructions

Step 1: Crush the caramel biscuits into a fine powder using a rolling pin, avoiding large chunks.
Step 2: Melt the unsalted butter and mix it thoroughly into the crushed biscuits until sandy in texture.
Step 3: Press the biscuit mixture firmly into a parchment-lined mold using a rolling pin, then refrigerate for 10 minutes to set.
Step 4: In a bowl, combine softened cream cheese with 10 g caster sugar and mix until smooth and lump-free.
Step 5: Remove excess water from the soaked gelatin sheets and stir them into 80 ml hot milk until fully dissolved.
Step 6: Add Earl Grey tea powder to the milk mixture and stir well.
Step 7: Gradually pour the tea milk into the cream cheese mixture, blending until smooth.
Step 8: Whip the cream on medium speed until soft peaks form, then gently fold it into the cheese and tea mixture.
Step 9: Stir in about two crushed caramel biscuits, then pour the mousse over the chilled biscuit base. Tap lightly to remove air bubbles.
Step 10: Refrigerate the cheesecake for at least 4 hours or overnight to set.
Step 11: For the optional glaze, steep one Earl Grey tea bag in 100 ml hot milk for 5 minutes. Remove and squeeze out the tea bag.
Step 12: Add 5 g caster sugar to the tea milk and dissolve 3 g gelatin sheets (previously soaked and squeezed) into it.
Step 13: Let the glaze cool to room temperature, then pour gently over the set cheesecake. Refrigerate for another 1–2 hours.
Step 14: To unmold, warm the edges of the mold with a hairdryer for easier release. Decorate with crushed biscuits before slicing and serving.

Tips & Variations

Use digestive biscuits if caramel biscuits are unavailable; they provide a similar texture and mild flavor.
For a stronger tea flavor, increase the amount of Earl Grey tea powder or steep the tea bag longer for the glaze.
Substitute gelatin with agar agar if you prefer a vegetarian option; adjust quantities according to package instructions.
Decorate the top with fresh berries or a light dusting of cocoa powder for added visual appeal and flavor contrast.

Storage

Store the cheesecake covered in the refrigerator for up to 3 days to maintain freshness. Refrain from freezing as it may affect the delicate texture. When ready to serve, allow the cheesecake to sit at room temperature for 10–15 minutes for the best flavor and creaminess.

How to Serve

A square-shaped dessert with three clear layers sits on a white plate on a white marbled surface. The bottom layer is a crumbly light brown crust, the middle layer is thick and creamy white with small black specks throughout, and the top layer is a smooth, shiny light brown glaze. A woman's hand is holding a fork, gently pressing down into the top glaze layer, showing its soft texture. In the background, more pieces of the same dessert sit on a white square plate. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use Earl Grey tea bags instead of tea powder?

Yes, you can substitute the tea powder with the contents of 2 Earl Grey tea bags, finely ground if possible, to ensure the flavor infuses smoothly into the cheesecake mixture.

What if I don’t have gelatin sheets?

You can use powdered gelatin as an alternative. Typically, 1 sheet equals about 1 teaspoon of powdered gelatin. Soften it in cold water then dissolve in warm milk as directed for the sheets.